PROBLEM TO BE SOLVED: To provide a fishery milled paste product that has, even while containing a ground fish meat, a good shape-retaining, light and soft eat-texture.SOLUTION: The fishery milled paste product is prepared by the addition of a fermented cellulose composite and/or dextrin having DE value of 2 to 5. Specifically, the ground fish meat substrate which becomes resilient eat-texture when subjected to heating and cooling processes, is improved, and a fishery milled paste product that is different from a hard eat-texture fishery milled paste product such as a boiled fish paste (Kamaboko), and has a light and soft eat-texture without impairing the workability, is produced.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】 魚肉すり身を含有しながらも、保形性の良い軽くてソフトな食感を有する水産練り製品を提供する。【解決手段】 発酵セルロース複合体及び/又はDE値2~5のデキストリンを添加することにより水産練り製品を調製する。具体的には、加熱、冷却工程を経ることで弾力的食感となる魚肉すり身の生地を改良し、蒲鉾のような硬い食感の水産練り製品とは異なった、成形性を損なわずに軽くてソフトな食感を有する水産練り製品を提供する。【選択図】なし
